Use a chipotle raspberry barbecue sauce to moisten shredded cooked chicken to top flatbreads. Cut each flatbread into small wedges to serve as appetizers. A versatile recipe – see tips to prepare flatbreads with Classic Barbecue Sauce or prepared pizza crusts.
Preheat oven to 350°F. Mix tomato sauce, vinegar, brown sugar, raspberry jam and seasonings in medium saucepan on medium heat. Bring to boil. Reduce heat to low; simmer 20 minutes or until barbecue sauce is slightly thickened.
Mix chicken and 3/4 cup of the barbecue sauce in medium bowl. Spread 1 tablespoon of the remaining barbecue sauce on each flatbread. Top evenly with chicken mixture and cheese. Place flatbreads on baking sheets.
Bake 15 minutes or until cheese is melted and bubbly.
Substitution Tip: Use 2 prepared pizza crusts (12-inch) in place of the naan.
• Flatbread may also be prepared with Classic Barbecue Sauce. Prepare barbecue sauce as directed using 1 can (8 ounces) tomato sauce, 1 can (6 ounces) tomato paste, 1/4 cup firmly packed brown sugar, 1/3 cup cider vinegar and seasonings listed. Prepare double batch of Classic Barbecue Sauce to use on grilled chicken or ribs.